It's about collecting Inspiration and having the guts to do something with it.

1.21.2012

BOURRIDE, FISH SOUP

One of the most inspiring places I have ever been is Biot, in the hills above Antibes in the South of France. John and I were there in 1996, can't remember how long we stayed but long enough to make a baby, and long enough that the Bourride at Hotel les Arcades was engraved to a collective memory, the most inspired dish on this emerald earth.

A simple enough preparation, we make fish soup now with what we have, adding taste layers but never messing with the elements. You've got to have clam broth and saffron, and a good little tin of tomato paste. The rest you can improvise. The affect of Bourride, our fish soup, is coals for a snow day or shade for a sunny one. This is creative perfection.

BOURRIDE or FISH SOUP

Preparation time: 25 minutes

INGREDIENTS (be creative)

6 Tbsp olive oil

1 cup of chopped onions

2 large garlic cloves, chopped

2/3 cup fresh parsley, chopped

1 1/2 cup of fresh chopped tomato (about 1 medium sized tomato)

2 tsp of tomato paste.

8 oz of clam juice (comes in a glass bottle in the soup aisle or at the seafood counter)